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Tuesday, February 28, 2012

Snickerdoodle Blondies

I first told you about these Snickerdoodle Blondies in a recipe roundup in 2009. I made them again to go with the othercookies I sent with Kevin to the conference. A week or so later, I made these again to mail off in a care package.

This recipe is more cakey than other blondies, but they're still dense and durable. They make a great portable dessert to throw in with your lunch. I love bar cookies in general because they are quicker than scooping out individual cookies, and they travel really well. If you're in the mood for a quick cinnamon treat, try these Snickerdoodle Blondies!

Insert foil (with edges overhanging) in a 9 x 13 inch pan and butter the foil. Sprinkle a little bit of the cinnamon sugar into the pan and move it around to make sure that the bottom and sides are coated. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cream of tarter.

Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl. Add the mascarpone cheese and beat until fully incorporated. Add eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and beat for another 30 seconds. On low speed, gradually add the flour mixture. Mix until fully incorporated.

Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. Wet a spatula a little and press the batter into the pan, and even out the top. Sprinkle more cinnamon sugar on top of the batter. Bake for 20-25 minutes. Remove from oven and let cool on a wire rack. Cut into squares and serve.

(I ended up having to bake these for about 30 minutes before they were
done. Every oven is different, so make sure you start checking before
the specified time and continue to check until the blondies are done.)